Split Pea and Ham Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, finely diced
• 1 large rib celery, finely diced
• 6 ounces ham steak, diced
• 2 medium cloves garlic, minced
• 1 pound dried green split peas
• 2 quarts homemade or store-bought low-sodium chicken stock, or water
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Directions

1. Warm the butter in a large Dutch oven or saucepan over medium heat until melted. Stir in the onion, celery, and ham, then cook for about 3 minutes, stirring as you go, until the vegetables have softened without taking on color. Add the garlic and cook for about 30 seconds, just until it smells fragrant.
2. Add the peas, chicken stock or water, and bay leaves, and stir everything together. Bring the pot to a boil, then lower the heat to the gentlest simmer and cover it with the lid left a little open. Cook until the peas are tender, about 1 hour.
3. Take out the ham hock, pull off the meat, and add the meat back to the soup, if using. Blend the soup roughly with a hand blender, or process it in batches in a countertop blender. Taste, then season with salt and pepper. Store the soup in the refrigerator for up to 1 week.